6: Observed employee switch stations without washing their hands.
13: Uncovered eggs stored above meat. Ensure the eggs are stored at the bottom in the cooler.
18: Chicken under the cool down process. No knowledge or documentation present. Chicken cannot be stored in the cooler until the temperature has reached 135°F (uncovered). Once it has reached 135°F the chicken can be stored in the cooler and must go from 135°F-70°F within two hours. Check the temperature of the chicken again snd ensure the chicken goes from 70°F-41°F and below within the next four hours. The process is done in 6 hours.
34: Thermometer for the walk in cooler and freezer are missing.
35: Provide labels for unmarked containers with food items inside.
37: Personal items stored in the food storage.
42: Pots and pans should be stored upside down unless a lid is present.
45: Ice cream freezer, refrigerator near the ice freezer, and walk in freezer need to be defrosted. Ice build up present.
51: No soap in the mens restroom. Mens restroom floor needs to be cleaned. Womens restroom floor needs to be cleaned.
52: Observed the dumpster gate open and cardboard boxes + trash present in the dumpster area.
53: Kitchen floors and floors with the cooler/freezer need to be cleaned.
54: Observed dirty ceiling tiles in the lobby area.
55: Post the current permit. Please contact the permit office, fees are due. Additional information provided on a separate 216 form.
Additional Comments
*Provided safe food donation brochure. Due to critical violations present, a follow-up is scheduled in 10 days. Contact Niani Williams at 901-483-7515 with any questions.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
